Kitchen helper - Why wooden cutting boards are better than plastic
We are hearing a lot lately about microplastics and the negative effects that they have on our health and the health of the planet.
If you own a set of plastic cutting boards, perhaps it’s time to ditch them in favour of something more sustainable, which is likely to be better for your health too.
Plastic cutting boards, while light, convenient and dishwasher-proof, end up developing grooves which, each time you cut, will shave a micro-amount of plastic into whatever you’re cutting. These grooves can also harbour bacteria.
Wood, on the other hand, is a natural material which has antimicrobial properties which can inhibit bacterial growth.
Bamboo is naturally antibacterial and stain-resistant, as are several Australian timber hardwood species such as Blackbutt, Spotted Gum, Blue Gum, and Tasmanian Oak.
Wooden boards are also more durable and kinder to knife edges, reducing the frequency of sharpening required.
Wooden cutting boards can be sanitized by sprinkling with coarse salt and then rubbing with half a lemon. The acidity of the lemon combined with the abrasiveness of the salt effectively cleans and disinfects the board. Rinse thoroughly with warm water and allow to dry completely before storing.
We stock a range of natural Tasmanian cutting boards at Hill Street Home at West Hobart, Devonport, Sandy Bay and Longford.